Halibut marinated in lemon vinegar with asparagus and chervil salad

This marinated halibut recipe from William Drabble is testament to how simple preparation of ingredients can often be the most rewarding. The lemon vinegar takes around a month to mature properly, but the bright citrus flavour drizzled over fresh raw halibut produces a mesmeric dish.

Lemon dressing

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Method

For the lemon vinegar, add the lemon juice and zest to a measuring jug and add the same amount of white wine vinegar. Pour into a bottle, shake it up and leave in the fridge for at least 1 month to mature

Once the vinegar is ready, pass through muslin to remove the zest and pour into a clean bottle

3

Once ready to cook, slice the halibut fillet finely using a very sharp knife. Spread the strips out onto a plate and sprinkle over some lemon vinegar. Leave for approximately 20 minutes - the fish will start to 'cook' in the acid

Peel the lemon and julienne the peel into very thin strips. Blanch the peel 4 times, replacing the water each time, until soft. Segment the flesh of the lemon, then cut the segments into little triangles. Set aside until ready to serve

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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